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Home / Tips and Tricks / Sous Vide is so easy it almost feels like cheating – Review Geek

Sous Vide is so easy it almost feels like cheating – Review Geek


  • 1 – Absolute hot garbage
  • 2 – Sorta lukewarm garbage
  • 3 – Heavily defective design
  • 4 – Some advantages, many disadvantages
  • 5 – Acceptable Imperfect
  • 6 – Good enough to buy on sale
  • 7 – Great, but not first class
  • 8 – Fantastic, with some footnotes
  • 9 – Shut up and take my money [19659004] 10 – Absolute Design Nirvana

Price: $ 1


Here's what we like

  • Simple sous vide for the non-professional chef
  • App included contains useful cooking instructions
  • Accessible price for most budgets

And what we do not

  • Wi-Fi only for the most expensive model
  • Bluetooth connectivity may be fuzzy
  • Non-sous vide chicken is now ruined forever, thanks

The Anova Precision Cooker is the perfect sous vide device for anyone who does not sure are what Sous Vide is, a willing to revolutionize their cooking methods.

A sous vi De-sometimes called an "Immersion Circulator" but let's be real, "sous vide" is a cool phrase – is one of our top 3 kitchen gadgets that can change your way of cooking.

So, what exactly is Sous Vide?

If you do not know exactly what that chic French word means for your cooking routine, let's break it first. Sous Vide (French for "under vacuum") is a cooking technique in which you put food in a plastic bag or a glass, then put the bag in water. The vacuum bit comes from the practice of vacuum sealing food storage bags, but it's not absolutely necessary (you can pick up a vacuum seal rather cheaply, however, like this $ 60 FoodSaver model).

A nice roast cut, sealed and ready for a long soak

The water temperature is precisely controlled by a device – like the Anova Precision Cooker 2.0, which we will check today – to cook consistently every time. And when we say "exactly," we mean exactly .

A pressure cooker could have a high and low setting. Most ovens can only be set in steps (and often the set temperature is not even accurate). A sous-vide, on the other hand, treats tenths of a degree. If you set your sous vide cooker to 140 degrees, 139.8 just will not be enough. Anova says his cooker is set to exactly ± 0.1 degrees, so you could see that he slipped to 139.9, but that's as far as it goes before the stove rebuilds the heat. It will also stop adding heat when it comes to 140.1. In other words, it is always the perfect temperature.

We can virtually guarantee that there is nothing in your kitchen that can cook with the same incredible precision as a sous vide cooker.

The result is a much more reliable cook than you are used to. Have you ever tried to cook chicken just to get it dry? Or uncooked? Or anything other than the perfect texture you wanted? It is much easier to get the cook right with a sous vide.

The cooking temperatures are usually much lower. So if you do not take out the right time at exactly it won't be burned. In fact, it can not be burned. In case of some foods, you could overcook the item by setting too high a temperature, but you'll never handle a dry pot and a crispy meal.

And because the temperature is so tightly controlled, you can time the cook perfectly. If you have not experienced it, it's hard to imagine how incredible that is. You can cook food at exactly the temperature required for the desired taste and texture. Meat, vegetables, even things like infusions, can all be cooked perfectly and consistently.

You can also cook Sous Vide safely while doing other things. It is not possible to observe or babysit the pan, you simply drop the bag and return at the right time. It's also handy for batch cooking. Cook all the food you need for a week in a single, large tub and get everything out of the way while watching a movie.

Whether you want to cook a steak after perfectly mediocre you wish, prepare the food in a foolproof hands-off fashion, or you want to go full of mad scientist in your kitchen, sous vide cooking offers something for everyone each.

How the Anova Precision Cooker Works

Now that you know what the Sous Vide business is like, how do you start? First, you need one of these circulators, which we talked about. For this test we take a look at the Anova Precision Cooker 2.0 (130 Euro), which is paired with your phone via Bluetooth. The same company produces another version that can also be connected via Wi-Fi ($ 160), and a smaller, cheaper version called Nano ($ 100), which also uses Bluetooth, but only in smaller containers (5 gallons, im Compared to 8 gallons) can boil the more expensive versions.

The Anova App makes it relatively easy for anyone to get started. Pair your phone with the stove and you can control it directly from your phone. The app contains a selection of recipes that you can follow if you need more detailed, step-by-step instructions for preparing a whole meal. If you have your own recipe and only want to use your new sous vide to cook your meat, then the Guide section of the app has very basic routines to heat up your stove and get started.

This is the part of the app that strikes me most. Recipes are designed to be from start to finish, but I have my own recipes that I like to use. All I really need to know is how long I cook chicken breasts in the Sous Vide. The Guide section contains detailed information about this. If I want very soft chicken breast, Anova suggests putting her at 140 degrees for 2 hours. If I would rather have firm, stringy chicken, 160 degrees for 1 hour

Once I have chosen the desired version, I just tap on "Start Cooking". The cooker then begins to preheat to the exact temperature suggested by the guide. Once it comes at the right time, it can even set a timer for the prescribed cooking time. Of course, you can manually set the timer on the device and use the preferred timer app. However, if you already look up the cooking times in the app, it makes sense to just set up the app.

After the water has reached the right temperature, put your food in plastic bags and immerse it in the water. You can use any basic soup pot or pot as long as the water is at least 2.5 inches deep. It can also hold up to 8 gallons (or 32 liters) of water, which is probably much larger than most pots you use. If you really feel like it, you can get larger polycarbonate containers designed for a sous vide, like this 12 liter container, which even contains racks to keep food bags separate.

Only the Anova Precision Cooker 2.0 supports a Bluetooth connection, which, as I mentioned above, is a very useful tool … if it works. I noticed in my use that it would occasionally freak out. In most cases this is not a problem. The on-device controls work just as well and Bluetooth is not essential. However, it's easy to see how Wi-Fi connectivity would be much more useful as a fallback. It's a small downside that this feature costs an extra $ 30 (or an extra $ 60 compared to the inexpensive nano version), but it's a bit of luxury here, so it does not affect the experience too much.

The only question That's important: how does the food taste?

You can cook almost anything with a Sous Vide, but some things are better than others. Personally, my favorite thing is in a sous vide chicken. Mainly because I hate cooking chicken. Half of the time it is not cooked, half of the time it is exaggerated and dry, and since chicken breasts scan varies greatly in size, it is difficult to predict how long it will cook just right.

Enter the Anova stove. I have used this thing repeatedly to cook several chicken breasts and they almost always come out right away. As the sous vide cooks slowly and evenly, there is a much wider window when cooking the chicken just right. It takes a little more time to cook than to put it in the oven, but the reliability with which the chicken is cooked perfectly is more than worth the consideration. Our publisher, Jason, is also a big sous vide fan (he has several Anova units so he can cook whole meals with multiple components at once). While chicken is my favorite thing, his favorite is cooking fried meat (low and slow heat is perfect for breaking down fatty tissue in roasts). Here is an example of a piece of chuck roast cooked and roasted for 48 hours at 130 ° C:

You want cooking that matches perfect pinkness? You need a sous vide.

In addition to chicken, I also tried steaks in my sous vide, but I'll be honest, I'm not that interested that much, though it's mainly due to preferences. Cooking steak on a pan or grill puts a large amount of heat on the outside of the steak as it cooks inwards. This results in a crisp, crispy texture on the outside of a steak (especially the closer you are to your steak). This does not happen with sous vide cooking. Now you can cook the cut of red meat in the sous vide and fry the pan to finish it (do not do it the other way round), but the nice flame will turn into mush during cooking). Personally, if I was going to pull out a pan to saute a steak in the pan, I would just as quickly spend the extra few minutes cooking it all over. If you want to make better, more precise steaks (and if you're an obsessive cook junker like Jason), then Sous Vide is still the way to go.

There is a reason why we have a sous vide with something like a pressure cooker or casserole: if you use it regularly, it may change your way of cooking. Batch preparing large meals, or just more accurately cooking those delicate foods that are not just cooking just right. For this task, the Anova Precision Cooker is one of the most accessible, intuitive products for home use.

The 130-watt model with 900 watts is a really solid investment at $ 130. This allows you to cook larger quantities of food and monitor cooking via Wi-Fi and Bluetooth. If you want to save a little, you can also get the 80 nano price if you only want to make smaller series – it's just 750 watts and Wi-Fi is not available. The 20-quart limit for the nano is still likely to be higher than the average human needs, but it does not hurt to have that extra capacity. Especially with Thanksgiving just around the corner.

Here is what we like

  • Simple sous vide for the non-professional chef
  • App included contains useful cooking instructions
  • Accessible price for most budgets

And what we do not

  • Wi-Fi is only available for the most expensive model
  • Bluetooth connectivity may be fuzzy
  • Non-sous vide chicken is now ruined forever, thanks

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